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Smoked salt chocolate fondant recipe

4 ratings

This indulgent dark chocolate dessert is the perfect sweet treat to share on Valentine's Day. A sprinkle of flavoured salt adds a hint of smoke to this decadent pudding. Serve with a dollop of crème fraîche or raspberry ripple ice cream to cut through the richness. See method

Each serving contains

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Method

Preheat the oven to gas 6, 200°C, fan 180°C. Melt the chocolate in a small bowl over a pan of simmering water. Set aside while you prepare the pudding moulds.

Grease 2 pudding moulds. Combine the cocoa powder with the extra ½ tsp caster sugar and use to dust the inside of each pudding mould. Put 2 discs of nonstick baking paper into the base of each mould, then put in the fridge until ready to fill.

Cream the butter and the sugar together. Beat in the egg and yolk, then add the flour and smoked salt. Beat in the chocolate until completely smooth.

Divide the mixture between the moulds and bake for 10 mins. Turn out onto plates and serve immediately with crème fraîche or raspberry ripple ice cream, if you like.

Tip: You can make this pudding ahead – make up to the point where you fill the moulds, then cover and keep in the fridge for up to a day in advance. Cook for an extra 2 mins from chilled.

If you can't find smoked salt, you can use regular sea salt to still get that tangy savoury-sweet combination of salted chocolate.